Any chocolate cake
4 (2 oz.) bars white chocolate
2 c. heavy whipping cream

CHOCOLATE ICING:

2 lb. bag powdered sugar
1/4 c. cocoa
2 sticks butter
6 tbsp. milk
1 tbsp. vanilla

Fix chocolate cake according to the instruction on the back of package backing in a 9x13 inch pan.

Melt chocolate in 1/4 cup heavy cream. Once the chocolate is melted, fold the rest of the heavy cream in. Place in the refrigerator until the mixture is real cold. Whip with electric mixture until peaked. Cut cake in half, put the filling in the middle, place top back on and ice with chocolate icing.

Take butter and cream it. Add milk, vanilla and a small amount of powdered sugar. Gradually the remaining powdered sugar. Then add cocoa, gradually. Make sure you scrape the sides of the bowl to get everything mixed together.